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Andrea’s Fudge Cake




Source of Recipe


Godiva


List of Ingredients




Chocolate Chiffon Cake:
8 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1/3 cup espresso or strong brewed coffee
2 sticks unsalted butter
2 cups granulated sugar
6 eggs, separated and at room temperature
1 cup all-purpose flour
Confectioners’ sugar (optional)



Recipe



1. Position rack in center of oven and preheat to 350ºF. Lightly butter bottom and sides of a 9-inch round cake or springform pan. Line with a circle of parchment or waxed paper. Dust side of pan with flour and tap out excess.

2. Place chocolate and espresso in medium saucepan over low heat. Cook until melted, stirring constantly. Remove from heat and let cool until tepid.

3. Cream together butter and granulated sugar with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in flour.

4. In a grease-free medium bowl, with the whisk attachment, beat egg whites until frothy. Gradually increase speed to medium-high and continue to beat until they start to form stiff peaks. Slowly add chocolate espresso mixture to egg whites. Fold into creamed sugar mixture.

5. Scrape into prepared pan and spread evenly with a spatula. Bake for 55 minutes or until top is crusty and cracked and middle is still slightly moist. Let cook on wire rack 10 minutes. Remove cake from pan and let cool completely. Place cake on serving plate. Sift confectioners’ sugar over cake, if desired.